Year in Dining: Restaurant Double-Takes

You know, every week I write reams of stories that I’m remiss about telling y’all about. Why? Perhaps laziness. Perhaps! But now I’ll aim to do better and spread the gospel of my adjectives and adverbs. Huzzah! Today’s tale: a piece for Metromix about how to tell similarly named restaurants apart. It’s service journalism at its finest, my friends. Curious? Read ahead!

4) Off Color Wari: The chicha de molle-inspired ale (an ancient Peruvian ferment) is made with purple corn, Schinus molle berries and souring bacteria. The beer's tart, dry and bright, as zingy as kombucha. And just 3.8 percent ABV. History!.